Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour
Guido Rolandelli, Yoja Teresa García-Navarro, Santiago García-Pinilla, Abel Eduardo Farroni, Gustavo F. Gutiérrez‐López, Marı́a del Pilar Buera
Topics & Concepts
CrystallinityExtrusionSorghumAbsorption of waterFiberMaterials scienceFood scienceAgronomyComposite materialChemistryBiologyFood composition and propertiesPolysaccharides Composition and ApplicationsNatural Fiber Reinforced Composites